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Recipe

Mandarin Pancakes

Joanne Smart

Yield:Yields twelve 7-inch pancakes

These thin pancakes are used to wrap up the木须肉filling, and the recipe can be doubled easily. After cooking, the pancakes may be refrigerated for three to four days or even frozen until ready to serve. Steam them to reheat.

Ingredients

  • 8 oz. (1-3/4 cups) unbleached, all-purpose flour, preferably King Arthur or Pillsbury
  • 3/4 cup boiling water
  • 1汤匙。烤芝麻油

Nutritional Information

  • 每7英寸煎饼的营养样本量
  • Calories (kcal) : 80
  • Fat Calories (kcal): 10
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.5
  • 单不饱和脂肪(G):0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • 碳水化合物(G):14
  • Fiber (g): 0
  • 蛋白质(G):2

Preparation

  • In a bowl, mix the flour and the boiling water with chopsticks or a wooden spoon to combine. Turn the shaggy dough onto a lightly floured board, gather it into a heap, and knead it until smooth, about 3 min. Cover with a towel and let it rest for about 1/2 hour.

    Give the shaggy water-and-flour dough a quick knead to smooth it out. The dough needs a half-hour rest to make it workable.

  • With your hands, shape the dough into an even cylinder about 12 inches long. With a sharp knife (I find gentle pressure and a serrated knife prevents squashing the dough), cut the roll into 1-inch pieces. If the cutting squashes any of the pieces, stand them on end and shape them back into rounds.

    Roll the rested dough into a 12-inch log. Cut the log into 12 pieces.

  • Lightly flour your palms and use them to flatten the pieces into 2-inch rounds. Brush the top of each round generously with sesame oil. Lay one round on top of another, oiled sides together. Flatten the pair together with the heel of your hand. Continue until you have 6 pairs.

    Flatten each piece into 2-inch rounds, oil them, and pair them off. Press the oiled sides together to make a total of six sandwiches.

  • 用面粉滚动销,每对直径约7英寸,将每对滚动成薄薄的薄煎饼,不时地翻转煎饼在两侧均匀地滚动。当您完成煎饼时,将它们堆叠起来。

    将每对滚成一个薄薄的薄煎饼,遍地7英寸。当您滚动时,将煎饼翻转过来。

  • In an ungreased cast-iron skillet or nonstick pan over medium-high heat, cook the pancakes one at a time. Heat one side until it becomes less opaque and starts to bubble slightly, and just a few brown spots appear, about 1 min. Flip it over and cook it until a few light brown spots appear on the other side, about 30 seconds.

    煎饼一次煮熟。您可以一次说两个,因为一个分为两个。

  • While the pancake is still hot, pick it up, look for a seam to grab, and separate it into two very thin pancakes. Stack them on a plate as you go and wrap them in foil to keep them warm and prevent drying. If not using right away, refrigerate until ready to use.

    While the pancake is still hot, find its seam and peel it into two. The author is used to the heat, but you may want to wear rubber gloves to keep from burning yourself.

Reviews

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Reviews (8 reviews)

  • cap_n| 04/23/2022

    I've had great results using a tortilla press, instead of the rolling pin. Twice as fast, if not more.

  • User avater
    Karinmnagel| 05/13/2019

    感谢分享这个食谱。保持!

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